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Vegan Lasagna Dinner
Vegan Lasagna Dinner

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Vegan Lasagna Blog
Vegan Lasagna Blog

Vegan Lasagna Dinner

A Comforting Plant-Based Twist on a Classic

 

Dive into the comforting embrace of Vegan Lasagna Dinner, a plant-based version of the beloved Italian classic. This recipe layers the nutty richness of butternut squash and eggplant with the hearty texture of lentils and spinach, creating a symphony of flavors. Topped with a creamy, dairy-free béchamel sauce, each slice is a testament to how indulgent vegan cuisine can be. Ideal for a family dinner or a cozy gathering, this vegan lasagna guarantees satisfaction without compromise on taste or texture.

 

Type: Main Course
Prep Time: 20 min
Cooking Time: 40 min

 

Type

Main Course

Servings

4

Total Time

60 Minutes

  • 200 g lasagna noodles (dried and pre-cooked)
  • 100 g onion, finely chopped
  • 20 g garlic, minced
  • 60 ml extra virgin olive oil
  • 250 g butternut squash, peeled and diced
  • 200 g eggplant, sliced into rounds
  • 150 g spinach, chopped
  • 100 g red bell pepper, diced
  • 80 g tomato paste
  • 10 g ground cumin
  • 10 g paprika
  • 10 g turmeric
  • Salt and black pepper, to taste
  • 150 g canned lentils, drained and rinsed
  • 30 g fresh coriander, chopped

 

For the White Sauce;

  • 40 ml olive oil
  • 40 g all-purpose flour
  • 400 ml almond milk
  • Salt and black pepper, to taste

Preparation

 

  • Begin by sautéing onion and garlic in olive oil until they become translucent.
  • Add butternut squash, eggplant, and red bell pepper to the pot. Cook until they begin to soften. Incorporate the tomato paste and a blend of ground cumin, paprika, turmeric, salt, and black pepper.
  • Mix in the lentils and spinach. Continue cooking until the spinach wilts, and the mixture is well combined. Remove from heat.
  • In a separate saucepan, heat olive oil over low heat. Stir in all-purpose flour to create a roux.
  • Gradually pour in almond milk while continuously whisking to avoid lumps. Continue to cook and whisk until the mixture thickens, about 5-7 minutes.
  • Remove the saucepan from heat. Season the bechamel sauce with salt and pepper.
  • Assemble the lasagna in layers: Start with a layer of lasagna noodles, followed by the vegetable mixture, and a drizzle of bechamel sauce. Repeat these layers, finishing with a layer of bechamel sauce on top.
  • Bake in a preheated oven at 180°C for 30-40 minutes.
  • Garnish with fresh coriander and serve hot.
  • Enjoy!
     

Perfect for vegans and anyone who loves a rich, flavorful lasagna.

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